Date Pastry Rounds
- For the date filling, in a medium saucepan, combine the 1/2 cup water, the 1 tablespoon sugar, and the cornstarch. Add dates. Bring to boiling, stirring to dissolve sugar; reduce heat. Cook, uncovered, for 15 minutes or until thickened, stirring occasionally. Remove from heat; let cool.
- Preheat oven to 400 degree F. Grease cookie sheet or line with parchment paper; set aside. In a medium mixing bowl, stir together pie crust mix, the 2 tablespoons sugar, and the cinnamon. Add the 1/3 cup water. Form dough into a ball; divide dough in half.
- On a lightly floured surface, roll one portion of the dough 1/8 inch thick. Using a 2-1/2-inch round cutter, cut out dough. Reroll scraps as necessary. Place cutouts 2 inches apart on prepared cookie sheet. Spoon 1-1/2 teaspoons of the date filling into the center of each round.
- Roll and cut out the remaining dough as before. Using a 3/4-inch scalloped cutter, cut a hole in the center of these rounds. Place over cutouts with date filling and press edges with a fork to seal. Brush tops with milk, half-and-half, or cream. Sprinkle with cinnamon-sugar.
- Bake in preheated oven for 10 to 12 minutes or until lightly browned. Transfer to a wire rack and let cool. Makes about 18.
From the Test Kitchen
If you cant find cinnamon-sugar in the spice aisle of your supermarket, in a small bowl stir together 1 tablespoon sugar and 1/2 teaspoon ground cinnamon.
Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.